Ingredients

• 1 tbsp olive oil
• 2 cups sliced cremini mushrooms
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups mushroom broth
• 4 cups baby kale

Preparation

In a large skillet, heat the oil over medium-high heat. Add the mushrooms, garlic, thyme, salt and pepper and sauté, stirring often, until the mushrooms have released their moisture and become golden. Add the quinoa and broth. Bring the mixture to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes or until all of the liquid has been absorbed. Add the baby kale, cover, and allow it to wilt for 2 to 3 minutes. Stir well.
Serve immediately or store it in the refrigerator for 3 to 4 days.